Thermobexta’s Little Lemon Tarts

August 8, 2015

Here is a fabulous use for all the lemons around when trees are fruiting. It makes enough curd to fill approximately three batches of the tart bases. I designed it this way so you can either make a batch of tarts and have curd left over to stir through yogurt, have on toast or crackers, or use however you normally like it use it, or if you prefer you can make multiple batches of the bases to use it all up at once.

2. Place all ingredients for the tart bases in mixer bowl. Blitz for 6 seconds/speed 8/MC on. The mixture should resemble crumbs and will stick together if you squeeze some between your finger and thumb.

3. Divide dough into 12 equal portions and roll each portion into a ball. Place one dough ball into each hole of the patty pan tin then press each into the bottom and up the sides, forming little tart bases. Bake for 8 minutes.

4. Remove from oven and if needed, use a teaspoon to push the middle of each tart case down so it is nicely rounded.

5. Leave to cool for 10 minutes before filling each with lemon curd.

6. Leave to cool completely before removing from tin and enjoying.

Tips– If you’d prefer to make a large lemon tart, double the base ingredients and push into a two-part tart/flan tin. Cook for 16 minutes before topping with the curd. Leave to cool completely before cutting (refrigerating is best). – Using coconut sugar as the sweetener in this will result in a brown curd, very tasty, just not yellow.